This Easy Peppermint Bark Recipe is the ultimate holiday treat-sweet, minty, and delightfully simple to make! With just a few ingredients and no baking required, it's a festive dessert perfect for gifting, snacking, or adding a touch of cheer to your Christmas dessert table.
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Why This Recipe Works
- Quick & Easy: Ready in under 30 minutes with minimal prep.
- Festive Flavor: The combination of smooth chocolate and cool peppermint screams holiday joy.
- Perfect for Gifting: Break into pieces and wrap in cellophane for beautiful homemade gifts.
- Customizable: Adjust chocolate layers, toppings, and thickness to your liking.
What This Recipe Needs
- High Quality White Chocolate: Smooth and creamy, they create the perfect top layer. I recommend using Ghirardelli, Guittard, or Baker's Bars.
- High Quality Semi-Sweet or Dark Chocolate: Add rich flavor and balance the sweetness. I recommend using Ghirardelli, Guittard, or Baker's Bars.
- Peppermint Extract: Infuses the bark with classic minty freshness. Use leftover extract in my Peppermint Cupcakes!
- Crushed Candy Canes: Give crunch, color, and that iconic holiday sparkle.
- Coconut Oil or Vegetable Oil: Helps chocolate melt smoothly and set with a nice sheen.
Substitutions
- Chocolate: Use milk chocolate if you prefer a sweeter base.
- White Chocolate: Swap for almond bark if that's what you have on hand.
- Peppermint Extract: Crushed candy canes alone will still give plenty of peppermint flavor.
- Candy Canes: Try crushed peppermint candies or holiday sprinkles. Have extra crushed candy canes- add them to hot cocoa bombs or make my peppermint marshmallow wands!
Want more easy Christmas recipes? Check out my Gingerbread Trifle and this tasty Christmas Popcorn!
How to Make Peppermint Bark?
- Step 1: Line the bottom of a rimmed baking sheet with parchment paper.
- Step 2: Melt the chocolate with half the oil in the microwave at 50% power. Stirring every 30 seconds until melted and smooth. Then stir in peppermint extract.
- Step 3: Pour chocolate onto parchment paper and spread into an even layer.
- Step 4: Refrigerate pan for 10-15 minutes or until almost completely set.
- Step 5: Melt the white chocolate with the remaining oil in the microwave at 50% power. Stirring every 30 seconds until melted and smooth.
- Step 6: Pour white chocolate over the chocolate layer and gently spread to cover the entire surface.
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- Step 7: Sprinkle with crushed candy canes and refrigerate until completely set, 30-60 minutes. Then break or cut into pieces.
Variations
- Layered Bark: Add an extra layer of white chocolate on the bottom for more contrast and depth.
- Swirled Look: Swirl melted white and dark chocolate together for a marbled effect.
- Nutty Version: Sprinkle chopped almonds or pistachios for crunch and color.
- Drizzled Finish: Add red or green candy melts on top for extra holiday flair.
Expert Tips
Use Good-Quality Chocolate: It melts smoother and tastes richer.
Don't Overheat: Melt chocolate slowly to prevent seizing.
Layers: If you add the white chocolate after the chocolate layer has set up completely, the layers might separate when cutting.
Work Quickly: Peppermint bark sets fast-add toppings before it hardens.
Store Properly: Keep in an airtight container in the refrigerator for up to 3 weeks.
Frequently Asked Questions
Yes! It stays fresh for up to three weeks when stored in an airtight container in the refrigerator.
Definitely, freeze up to 2 months, but let it thaw in the fridge to prevent condensation.
Place them in a zip-top bag and crush gently with a rolling pin or mallet.
Yes, but it's stronger-use just a drop or two to avoid overpowering the chocolate.
Make sure the first chocolate layer is slightly set but not completely hardened before adding the next layer.
It may be from overheated or low-quality chocolate-use baking-grade chips/bars and chill promptly.
More Related Recipes
If you like this recipe, make sure to check out all of my Christmas Recipes, like my easy sugared cranberries, snowball cupcakes, chocolate truffles, Christmas Tree cupcakes, easy holiday cake, Christmas Hot Chocolate Bombs, Christmas Oreo Balls, Grinch Cookies, and this Christmas Fruit Salad!
If you like this recipe, make sure to give it a 5-star review and leave a comment down below!
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Video
Easy Peppermint Bark Recipe
Ingredients
- 4 candy canes crushed
- 16 oz white baking chocolate bar high quality
- 16 oz semi-sweet baking chocolate bar high quality
- ½ teaspoon peppermint extract
- 1 teaspoon vegetable oil or coconut oil divided
Instructions
- Line a baking sheet with non-stick foil or parchment paper.
- Turn your microwave to 50% power and microwave the semi-sweet chocolate and a ½ teaspoon oil in 30-second intervals, stirring after each interval, until smooth. When the chocolate is fully melted, add in the peppermint extract and stir until combined.16 oz semi-sweet baking chocolate bar, 1 teaspoon vegetable oil or coconut oil, ½ teaspoon peppermint extract
- Pour chocolate onto a lined baking sheet and use a rubber spatula/offset spatula to smooth it out into an even layer. Place the pan in the refrigerator for 10 minutes or until the chocolate is almost set.
- Turn your microwave to 50% power and microwave the white chocolate and remaining ½ teaspoon oil in 30-second intervals, stirring after each interval, until smooth.16 oz white baking chocolate bar, 1 teaspoon vegetable oil or coconut oil
- Then carefully spread white chocolate into an even layer over the semi-sweet chocolate. Sprinkle with crushed candy canes and refrigerate until hardened, 30-60 minutes.4 candy canes
- Once completely set, peel away the parchment paper. Then, using a sharp knife, cut it into bite-sized pieces or break it by hand.
Notes
- High Quality Chocolate: Ghirardelli, Guittard, or Baker's baking chocolate is what I recommend and can be found in the baking aisle of the grocery store. I don't recommend chocolate chips or candy melts, but almond bark can be used in a pinch.
- Variations: You can make just white chocolate peppermint bark or just semi-sweet chocolate bark- don't layer the two chocolates. Add nuts, sprinkles, or M&Ms as fun toppings.
- Layers: If you let the semi-sweet layer set up too much before adding the white chocolate, it might cause the two layers to separate when cutting.
- Storage: Store peppermint bark in an airtight container in the refrigerator for up to 3 weeks.
Mallorie says
My Favorite Holiday Treat!
Lisa says
Yay! It's a fav of mine too!
Alexis says
This recipe was so delicious, definitely making it again!
Lisa says
Thanks! So glad you like it! It's one of my favorites!